Almost Authentic French Cassoulet In 1 Hour

Every once in a while I like to glance at some of the pictures from my travels.  I admit, I sometimes get "sucked into" computer land and after an hour of reliving precious moments in faraway countries like Italy, Mexico or France, I'm no further in my quest to get my blog up to date with some tasty recipes for you.   Recently, I was inspired during this process when I came across the best French cassoulet picture taken in a little hamlet called Mirepoix in France.  Ah, Chez Papes, if only I could make a cassoulet that didn't take days to authenticate!

This is what I came up with, proud of it and I'm sticking to it!  Hope you try it!  It's a "one pot wonder".

French Cassoulet in 1 Hour

Preheat oven to 350 degrees.

2 Tbsp olive oil

3 Italian sausages (oops, or French)

4 bella mushrooms, sliced

1/2 yellow onion, chopped

1 (15.5 oz ) can of cannellini beans, drained and rinsed

1tsp dried thyme

1 tsp Herb de Provence
i 1/2 cup roasted tomatoes, chopped

3 cloves of garlic, sliced

1/4 cup red wine

1/4 cup broth (I used chicken)

1/3 cup bread crumbs, seasoned can be used

In an oven proof 3 Qt pan add oil and remove sausages from their casings.  Lightly brown while cutting sausage into pieces using a wooden spoon.  Add mushrooms and onions and cook for just a few minutes.    Add the beans, spices, tomatoes, garlic and red wine.  Stir to mix well.  Put into the oven a cook uncovered for about 45 minutes.  If it starts to look dry, add the broth at this time.  Sprinkle on the breadcrumbs and continue to cook for an additional 10-15 minutes.  It should look "rustic" looking.

the original French cassoulet

Zucchini Hash

I sadly gaze out my window at what was once a thriving garden filled with the Summer's finest producing  zucchini plants this backyard has ever seen.  After a rambunctious wind storm this past weekend that hammered our yard, downed tree branches and stripped them of their ever changing Fall colors, I can, at least, reminisce about a staple side dish of zucchini hash!  I will surely miss my sweet fresh zucchini..

I think of the word hash and remember my mom combining potatoes, cubes of meat, onions and whatever else she could think of and calling it dinner.  Somehow it worked quite nicely and is the inspiration for this meatless dish.

Zucchini Hash

2 cups chopped zucchini (bite size pieces)

5-6 small Yukon gold potatoes

1/2 cup chopped onion

1 tsp garlic powder

1 tsp dried or fresh rosemary

1-2 Tbsp oil

1 tbsp butter

1/3 cup broth

Optional herbs:  lemon balm, parsley, Thai basil (all fresh and chopped)

In a pan of water parboil the potatoes first leaving the skins on.  Cool slightly and cut into bite size pieces.

In a large frying pan add the oil and butter, melt on medium heat.  Add the zucchini, potatoes, onion,  and garlic powder.  Cook until zucchini starts to soften, stirring as you go.  Add the rosemary and other herbs and broth.  Keep stirring occasionally until done.

Shrimp Fajitas with Pineapple Avocado Salsa

Even though Cinco de Mayo has passed it's always time to have Mexican style food!  For me, any time of year is okay.  Growing up in Southern California, GOOD Mexican food was the standard and the best establishments were the small "taco stands".   Then along came places like Taco Bell, which although turned out to be a great business venture, it still lacks in authenticity, big time!

Next to Italian food, Mexican is a very close second as my favorite meal.  What's not to like about shrimp tacos and these are super easy to make.  The only way to improve these would have been to make my own fresh warm tortillas!  Next time!

For the salsa:

1 avocado, slightly mashed leaving chunks

3/4 cup chopped pineapple

2 Tbsp salsa or pico de gallo

Mix together in a bowl and refrigerate.

For the Fajitas:

1 red pepper, thinly sliced

1/2 yellow onion, thinly sliced

1 Tbsp oil

1 Tbsp fresh chopped cilantro

about a dozen cooked shrimp, tails removed

can of black olives (optional)

sour cream for garnish (optional)

tortillas

In a skillet, cook the peppers and onions in the oil on medium high until they are almost limp, about 10 minutes.  Add the cilantro and stir in the shrimp and olives, if using them.  As the mixture cooks, lower the heat to medium low and you can add a bit of water or pineapple juice to keep moist.

Fill each tortilla with the shrimp mixture and top with the pineapple/avocado salsa.  Garnish with sour cream and sliced cabbage mix if you want more crunch.  Ole!

Note:  You can use raw shrimp, marinated and grilled on the barbecue.   At the time I only had pre-cooked shrimp.  The above quantities will serve 2-3 people.

Artichoke Orzo

One item I always make sure I have in my pantry is orzo pasta.  In my opinion orzo is the most versatile pasta on the planet.  From breakfast to dinner, plain or mixed with veggies, there's so much you can make in just a matter of minutes!  Artichoke orzo is table-ready in under 20 minutes!  If you don't like artichokes,  just add your favorite vegetable.  It's especially good with roasted red peppers or asparagus, too.

Artichoke Orzo

1 Tbsp olive oil

1/2 onion, chopped

1 clove garlic, chopped

2 button mushrooms, thinly sliced

1 1/2 cups frozen artichokes, chopped (no need to completely thaw)

1/4 cup chicken broth

1 tsp lemon zest

1 cup orzo

grated Parmesan cheese (for garnish)

First, cook the orzo in boiling salted water (according to directions).  Reserve 2 ladles of pasta water, drain and set aside. 

In a skillet, add the olive oil and heat to medium.  Add the onion, mushrooms, garlic and cook until onion softens.  Add the artichokes and continue to cook for about 3 minutes, while adding the broth.  Add the orzo and mix well, reduce the heat to low, add the lemon zest and enough reserved pasta water to moisten (you may or may not use both ladles).

To serve, sprinkle on some Parmesan and I like to add more heat with the addition of red chili flakes.  

Lobster Rolls

Several years ago we traveled to the East Coast to observe the Fall colors.  We timed it right, the week the leaves were changing from faded colors to every color imaginable ranging from pale yellow, orange, and to flaming crimson.  Beautiful!  It was a feast for the eyes as we meandered from Connecticut, through Massachusetts and on to Bar Harbor, Maine and back.

Near Bar harbor, Maine

One of our first stops happened to be Newport, Rhode Island where a Lobster fest was being held!  How did we manage that?  Finding a parking spot was something else since people from miles around had the same idea.  But, that didn't deter us.  We had lobster on the brain and wanted some in our belly!  I 'd never tasted a lobster roll, and upon first glance it just appeared to be some lobster meat mixed with mayo and celery on a hot dog bun.  What?   But somehow, something that plain and simple  melted in my mouth and I could see why it was all the rage along the eastern seaboard.

Around the Holidays seafood seems to be more plentiful in these parts and the price is right.  Lobsters were going for $5.00 each at the local market, so we grabbed two.  Actually, they were so tiny that two would not even satisfy one person.  This was the perfect opportunity to experiment.  Lobster roll coming up.  This is my version of Lobster rolls made in the high desert!

Lobster Rolls

2 (4-5 oz.) lobster tails, boiled, cooled, peeled and chopped

Place lobster meat into a bowl and add:

1/4 cup mayonnaise

2 Tbsp chopped celery

1 Tbsp lemon juice

1 Tbsp chopped parsley

1 Tbsp chopped onion (optional)

salt and pepper

Mix well and set aside.  Melt about 2 Tbsp butter in the microwave.  Brush 2 hot dog buns (I used whole grain) with the butter and spread on the lobster blend.  Serve and delight your taste buds!  So simple, too!

Stuffed Pork Chops

If you're like me, pork has never been my favorite.  I remember growing up in the fifties and sixties (true confession time) during the "canned soup craze".  I'm sure every family had an assortment in their pantry ranging from cream of mushroom, beef with barley, tomato, and my personal favorite pepper pot.  The resulting finished dinner project was usually a piece of meat oozing with cream of whatever canned soup on top!  As sales declined these soup companies came up with new and innovative ways to have you buy their soups.  Enter the famous Thanksgiving green bean casserole layered with fried onion rings.  You know what I'm talking about.  I don't ever remember reading about the pilgrims gathering around the table eating green bean casserole!

So, while pork chops aren't served very often in my house,  I will admit these were pretty tasty.  The true flavors came through complemented by Fall flavors of apple, onions and mushrooms.  Try these; you may like them.

Stuffed Pork Chops

Serves 2

2 pork chops, with bone

1 Tbsp oil

1 Tbsp butter

1 garlic clove, minced

1/2 apple, peeled and diced

3 Tbsp yellow onion, diced

3 button mushrooms, diced

3 Tbsp seasoned bread crumbs

1/2 cup broth or apple juice

Preheat oven to 350 degrees.

In a small saucepan, heat the oil and butter.  Add the garlic, apple, onion, and mushrooms and saute until onion and mushrooms are slightly soft.  Add the breadcrumbs and mix well.

Cut a pocket into the meaty side of each pork chop.  Get as close to the bone as you can.  Stuff the filling into each cavity, pressing in firmly with fingers.  Salt and pepper the chops.  In an oven proof heated skillet, gently add the chops and brown on one side.  Gently (with tongs) flip them over to brown on the other side.

Add half of the apple juice (1/4 cup) to the skillet and place into the oven, covered.  After 30 minutes uncover and add the remaining apple juice.  Cook for an additional 30 minutes until done.

You could actually cut them with a fork....tender and full of flavor!  Enjoy!

Curried Turkey Thai Soup

The weather outside is frightful and freezing!  What better way to deal with the bone chilling weather than to put on a pot of soup?  (Except for a quick getaway to Mexico or ANY warm climate!)  If a rendezvous with the beach isn't in the cards, stoke the fire, bring out more blankets and make this soup!

I used leftover turkey, but you can use precooked turkey breast or chicken.  I plan to make it again and I won't be waiting for Thanksgiving leftovers.

Ingredients:

1 Tbsp butter

2 tsp curry powder

1 Tbsp minced, peeled fresh ginger  (You can certainly use only 2 tsp, too)

1 minced garlic clove

1 (32 oz) container of less-sodium chicken broth  Separate into 3 cups and set aside 1 cup.

1 cup chopped onion

1 leek, chopped

1 peeled and chopped apple

1 carrot, diced

1-2 celery ribs, sliced

2 - 2 1/2 cups turkey, cut up

1/4 tsp salt

1/2 (12 oz) can lite coconut milk

1/2 (12 oz) can evaporated skim or regular milk

1/3 - 1/2 cup flour

Garnishments

1/3 cup fresh chopped cilantro

1/3 cup toasted sweetened coconut flakes

Thai chili oil or your favorite Asian hot sauce.  (optional, but a drizzle will add more spice)


First of all, don't let the long list of ingredients scare you.  Take it step by step....easy!

1.  Melt butter and add the curry powder, ginger and garlic and cook for just a few minutes.   Then, add 3 cups of the chicken broth, stir and continue to add onion, leek, carrot and celery.  Bring to a boil, reduce the heat and simmer for about 15-20 minutes.

2.  In batches, pour the veggies into a food processor or blender.  (I used the blender, so it was a chunkier consistency)   Pour the veggies back into the pot and add the turkey, salt, and both milks.    In a measuring cup blend the flour and remaining 1 cup broth with a whisk to get rid of the clumps.

3.  Add the broth/flour mix to the pot with turkey, etc.  Stir well, bring to a boil once again, reduce the heat and simmer for another 15 minutes until thick.

Pour into serving bowls and add garnishes.  This is terrific the next day, too!

Simple Soba Noodles

I'm a sucker for any kind of Asian noodle, chow mein, lo mein, soba, pad Thai and chow fun for starters.  I admit that I've attempted to make some of these in the past, but, years  ago special ingredients weren't readily found at the store.  You usually had to go to an Asian market to seek them out.  Now there's no excuse for not being able to create these noodle dishes.

I used frozen cooked shrimp for this which made it immensely convenient instead of having to clean them myself.  They're great to have in the freezer to add to salads and pastas, too.  Fresh is always best, however, if you're pressed for time, use the frozen.  I also used packaged soba noodles called chuka soba which means Chinese noodle (I hope).  No hand pulling noodles for me.  

I like my noodles spicy hot, but not the five alarm #5 on the noodle scale.  I used sriracha sauce to add some heat.  Depending on your preference, you may want to add some to your individual plate if making for your children.  You've been warned!

Ingredients:

package of soba noodles

1 Tbsp oil

2 eggs, beaten

1/2 cup cooked shrimp, defrosted, cut into pieces

1/2 cup green onions, chopped

1/4 cup carrots, julienne

2 Tbsp fresh cilantro, chopped

1 Tbsp fresh mint, chopped

2 Tbsp Hoisin sauce

1 Tbsp sriracha hot sauce

1/2 cup water

Cook the noodles according to package in boiling water.  They only take 3 minutes.  Drain and rinse well and set aside.

In a large skillet (or wok -type pan)  heat the oil on medium high.  Add the eggs and immediately start to stir around like you're scrambling eggs, only quicker.  When done, remove from the pan, lower the heat to medium.  To the skillet, add the shrimp, carrots, onions, cilantro, mint, Hoisin, and sriracha sauce.  Stir until well blended.  Add the noodles, mix and add the water to give it a looser sauce.  Add the eggs at the end and serve.

Believe it or not it will take less than 10 minutes.  All the chopping (prep work) takes the longest.  Enjoy!

Healthy and Hearty Pasta of the Month - Orecchiette with Sausage

 Usually, healthy in the eating arena means a stick of carrot or celery.  Hearty describes a soup or stew!  But, when you can attest to losing weight while eating delicious pasta that is healthy and hearty,  I'll be the first one to "belly up" to the table.

Trust me on this one....Instead of using olive oil, this recipe called for chicken broth.  You can also use kale or chard, but I used spinach.  With the addition of fennel seeds, red chili flakes, garlic and mushrooms, I transformed this, otherwise bland recipe, into a quilt free feast!

Orecchiette with Sausage

2 cups orecchiette, little hat or ear shaped pasta

large pot of boiling salted water

about 4 links of sweet or hot Italian sausage (I used sweet but added red chili flakes for heat and spice)

5-6 mushrooms, sliced

3 garlic cloves, chopped

1 tsp red chili flakes

1 tsp fennel seeds

2-3 cups fresh spinach, chopped

1 cup fat free chicken broth

1/2 cup Parmesan cheese, grated


Method:

Cook the pasta in the boiling water according to the direction.

While the pasta is cooking, place the sausage which has been removed from the casing into a large skillet.  On medium heat brown and break up with a wooden spoon as you go.  Add the mushrooms, garlic, chili flakes, fennel seeds and spinach.  Stir until spinach is limp, for a few minutes.

Add the broth, scraping the bottom and sides of the pan to loosen all that flavor.  Cover and reduce the heat, cooking for a few more minutes (2-3).  Drain the pasta, add to the skillet and stir until mixed well.

This serves 4 servings of 1 1/2 cups each.  Sprinkle a bit  (1/8 cup) of Parmesan for one serving.  Enjoy!

Pinto Bean Hummus

During the last couple of weeks I've made a commitment to eat other sources of protein instead of meat.  That means...beans, beans and more beans!  Fortunately I have an arsenal of recipes that I've drawn from over the years and a few I've made up along the way.

I made a large batch of pinto beans one day, ate some plain, sprinkled  a few on salads, yet found myself  still yearning for more spice and zing.  After a bit of experimentation I slathered this pinto bean hummus onto a toasted bagel thin, topped it with a layer of spinach arugula combo and melted reduced fat mozzarella.  I know it sounds a bit strange, but don't knock it unless you've tried it.

Pinto beans are a complete source of protein and loaded with fiber.  Their origin dates back to the ancient Andes people.  The way I look at this is that if the beans have been around that long, my body knows how to digest them, right?  Re-fried pinto beans defeat the purpose and don't qualify as "healthy".

Ingredients:

1 1/2 cups pinto beans, precooked or canned

1 tsp sriracha hot sauce

2 Tbsp non-fat plain yogurt

1 Tbsp chopped fresh cilantro

dash of garlic powder

2 Tbsp chopped onions

salt, if needed

Mix all the ingredients in a food processor pulsing until well blended.  Use on sandwiches or as a dip for chips or veggies.

Chicken Roulade Stuffed with Garlic and Prunes

If you want to make an elegant entree for your significant other, this fits the bill.  A roulade is just a fancy name for roll as in yule log.  In Italian it's a braciola, stuffed and rolled, simple.  Once you get the hang of it the rolade comes together quickly and you'll want to use this technique over and over again with a  different stuffing.  Be creative!

My chicken stuffed with garlic and prunes would be a great dinner party item.  It can be  doubled or tripled  with ease.  And if prunes aren't your '"thing", substitute dried apricots.

Ingredients:  (serves 2)

2 skinless chicken breasts, butterflied and pounded

1/2 cup chopped prunes

1 tsp lemon zest or dried lemon verbena

1 clove of garlic, minced or a 1/2 tsp of garlic powder

1/4 cup flour

1 egg, beaten

1/4 cup panko bread crumbs

1 Tbsp butter

1 Tbs olive oil

string to tie the roulades

splash of white wine

splash of chicken broth


Preheat oven to 350 degrees.  Butterfly and pound the chicken breasts and lay flat.  Mix the prunes and garlic in a small bowl.  Spread the mixture on both breasts, close to one of the ends.  In a couple of plates/pie tins have the flour in one, egg in another and panko in the last.  

This is where it gets messy.  Roll the chicken while enclosing the prunes in the middle.  Secure each with 2-3 pieces of string each.  Now dredge each chicken into the flour first, then egg, and lastly the bread crumbs.  Gently set aside.

In a large skillet that is oven proof, melt the butter and oil and bring to medium heat.  Begin to brown the "rolls" turning gently so all sides are light brown.  Splash in the white wine and broth and bake in the oven for 20-25 minutes until done.  Remove from the oven, cool slightly and cut into pieces being careful to also remove the string.  Wonderful and what an impressive presentation!

Margarita Shrimp Scampi

It's five o'clock somewhere!  Why not have your margarita and eat it too?  That is, use the margarita mix to add flavor to your scampi.  I like to think of shrimp as the ocean's chicken.  It's as versatile as chicken, yet it cooks in a fraction of the time.  I can still hear Forrest Gump rattle on about how Bubba prepared his shrimp!  Boiled, broiled, scampi, fricassee, barbecued,  etc.

My "secret" ingredient in this dish is lemon verbena.  My outdoor plant is thriving, so while it is, I'll take advantage of fresh herbs.  When the weather turns Fall-like, and it has lately, I'll use more dried herbs.  Just pull the whole plant, hang upside down and dry, slide the leaves off and bottle for the Winter meals.  I do the same with lavender, although this season the lavender looks sad. 

Dried lemon verbena..last year's harvest

This is one of those meals that comes together in almost less than 15 minutes!  Give it a try!


Margarita Shrimp Scampi

1 Tbsp olive oil

2 Tbsp butter 

3/4 - 1 lb. of medium - large sized shrimp, cleaned and deveined

1 tsp lemon verbena, chopped finely

2 garlic cloves, minced

1/2 cup margarita mix

1 Tbsp parsley, chopped

a handful of fresh chives, chopped (for garnish)

In a large skillet on medium heat, add the oil and butter and slightly warm (melt).  Add the shrimp, cooking on one side for a few minutes.  (The shrimp will start to turn pink)  After turning add the lemon verbena, garlic and margarita mix and turn down the heat to simmer (low) until just about done.  Add the parsley and mix.   Plate the shrimp and sprinkle with the chives.  Voila...it's done!  And very good!

Add Parmesan for hubby....serves 2

Pork /Eggplant Lettuce Wraps

It's pretty rare when I cook with pork.  I can't pinpoint why I have a stigma about it.  But, you soon get over it after you've had a good bolognese sauce or tagliatelle with wild boar.  That's in the "pig family", right?  Occasionally I may fix a stuffed pork loin roast, but I'm not into the "baconator craze".  As a matter of fact, I don't think I've had bacon in years!  How un-American!   When a recipe calls for bacon, I usually substitute pancetta.  Oh wait, that's just Italian bacon!

While practicing to make a perfect bolognese sauce (the best I've eaten was in Costa Rica, go figure!) I had ground pork that's been in the freezer.   I also had some Japanese eggplant from the farmer's market.  Lettuce wraps it would be!  This was not a planned meal where you go to the store to buy certain ingredients.  I do things backwards.  I create meals from what I have most of the time.  It's more fun that way.  My hubby doesn't seem to mind me experimenting on him!

Pork/Eggplant Lettuce Wraps

3/4 - 1 lb. of ground pork

about 3 small - medium size Japanese eggplants, cubed

3 green onions, chopped

3/4 cup water

1/2 cup broth (I used chicken)

2 cloves garlic, minced

2 Tbsp Chinese stir fry sauce (I would have used Hoisin, but alas, I had none)

1 Tbsp honey

1 tsp sriracha hot chili  sauce

6-8 dried prunes, chopped (optional, but adds a sweetness)

1 tsp dried cilantro

In a large skillet, brown the pork.  Then add the eggplant, onions and water.  Cook on medium heat until eggplant starts to soften, stirring often.  Then add the rest of the ingredients, bring to a simmer, reduce heat and cover (not tightly).  Stir every 5 minutes, watching the liquid.  You may need to add more water or broth to keep from sticking.   Cook for about 30 minutes.  Eggplant should be a bit mushy, but the flavors are more saturated.

Have some romaine or butter lettuce leaves ready.   This recipe makes about 5-6 wraps with 2 Tbsp of filling per wrap. Garnish with sesame seeds if you wish.  I would have added chopped peanuts for a garnish but I didn't have any.

NOTE:  You could also try with ground chicken or turkey.  Might not be too bad!

Israeli Couscous - Pasta of the Month

You would think at my age (and I'm not telling!), I would already have sampled this pearl couscous!  But, grocery stores don't resemble what they were 20-30 years ago.  Food was so blah back then.  A slab of meat, potatoes or rice and a few steamed vegetables usually appeared nightly on the dinner table.   If you wanted a certain ethnic food, you might be able to get some tortillas and a can of refried beans!   Seriously!   Now, as I cruise the isles I'm open to trying  just about anything for variety.  It is the spice of life, right?

Israeli couscous is a type of pre-roasted pasta shaped like a small pearl.   I first tried it in a store bought Trader Joe's salad.  It looked interesting, why not!   Like regular couscous it lends itself to experimentation.  Hot or cold, alone, with olive oil or an assortment of veggies, the variations are endless!  These are the type of meals I like!

Ingredients

1 cup pearl couscous

1 1/4 cups water

1/2 cup or 2 green onions, chopped

1/8 cup currents or raisins

1 Tbsp lemon zest

1 loosely packed chopped fresh arugula or spinach

1 Tbsp lime or orange juice

pinch of salt

1 Tbsp olive oil

1 cup parboiled chopped broccoli

1/2 cup raw cashews

In a pot, place couscous and add boiling water.  Cover and cook on low heat for about 10 minutes until done.  Drain and rinse with cold water.  Add the remaining ingredients except the cashews and mix well.  You'll add the nuts after chilling in the refrigerator for 1-2 hours, at least.   This is a great side dish for a picnic or brunch.  You can make it ahead, even the day before.

NOTE: If you like your veggies cooked, throw them in a pan and saute a bit before adding to the couscous.

Mango Strawberry Ice Cream??

After so many recent computer glitches, I'm glad to be back.  The glitches aren't necessarily fixed, but I've found different ways to maneuver without chucking the whole computer!

This "ice cream" recipe, and I use that term loosely, was developed from my hunger for something sweet and creamy.  There just happened to be a mango on the counter to help with the decision.  Why not use soft tofu (I heard those "yucks") and mango to whip up an ice cream -like dessert?

I learned years ago about how to transform tofu into something delicious and edible.  This had to work...and it did!  If hubby ate it, then it passed the taste test!

Ingredients:

Serves 4

1 box of soft tofu

1 mango, peeled and cut from the seed

2 Tbsp strawberry jam or preserves

1 packet of Truvia  sweetener (optional)

For garnish add a small handful of chopped almonds and mini chocolate chips or garnish of your choice.

In a food processor mix the tofu, mango and jam together.  Put in the freezer to set for a few hours.   Scoop and serve with favorite garnish.  Okay, so it's not ice cream, but it did satisfy a craving and sometimes that's half the battle.

Lemon Lavender Bars

If I had my way, I would re-plant my whole backyard with lavender plants!  And if I lived in a more tropical area, lemon trees would dot my landscape.   Why?  Because there are so many things you can do with both.  Why not mix them to make these lemon lavender bars. 

I've been on a lemon kick lately.  As we speak I have homemade limoncello "macerating" in a large jar, waiting for the last step.  (future post)  When making the lemony liqueur you only use the peel, so now I have juice galore.   Lemonade anyone?

As you bite into these bars, I promise, you'll be pleasantly surprised by a tart crunch of shortbread and lavender permeating your mouth as the  lemony glaze melts in your mouth.   Great for a brunch or wedding shower or a treat for no reason!

Ingredients:

1 stick unsalted butter (room temp)

1 cup all-purpose flour

1 Tbsp culinary lavender buds, slightly crushed with a spoon

1/2 tsp salt

1/2 cup powdered sugar

2 Tbsp lemon juice

1/2 tsp vanilla flavoring

For the glaze:

2 Tbsp lemon juice

1/2 cup powdered sugar

Preheat oven to 325 degrees.  Either butter and flour an 8x8 metal pan or spray with non-stick spray and line with parchment paper, then butter the bottom.  You'll be able to lift the bars right out of the pan.

In a small bowl add the flour, lavender and salt.  Set aside for now.  In a stand mixer with paddle attachment, beat the 1 stick (4 oz) of butter and powdered sugar on high speed until light and fluffy.  Add the lemon juice and vanilla and mix on low speed.  Gradually add the flour.  The dough will be very sticky.  Dip your fingers into water to work with the dough and press the dough into the pan.    Bake for 25-30 minutes.  Remove from oven and cool.

For the glaze, just whisk together the lemon juice and remaining powdered sugar.  Pour and spread onto the cooled bars.  Make sure they cool for another hour or so, remove from the pan and cut into squares.  Makes about 16 pieces.  Delicious!!

Portabella Mushroom Quesadillas

We must be entering the "dog days of Summer".  Our temperatures have been hovering in the high 90's to over 100 degrees lately.  Perhaps another ice cream dinner is in the near future!  Or a trip to the foggy, misty coast would suit me fine right about now.  My garden, except for the tomatoes are in "shock (survival mode)" and my cat continues to seek out the best cool hiding place in the house.  It took me awhile, but I found her in my hubby's walk in closet sitting very princess- like in a dark corner.  Smart kitty; I almost joined her!

I admit I get a little lethargic (lazy) in the heat so dinners haven't been too creative.  But, simple is good and this portabella quesadilla hit the spot!

Mushroom Quesadilla

Serves 2 hungry lazy adults

2 Portabella mushrooms (4 inch diameter), sliced

1/4 of a large yellow onion, sliced thinly

2 tbsp butter

1 Tbsp olive oil

4 flour tortillas, soft taco size

about 4 oz, jack cheese, grated

guacamole or salsa for garnish

Saute the mushrooms and onions in the butter/olive oil mixture until browned and limp.   You can remove these to a plate and use the same pan if you're lazy.  Add 1 Tbsp more butter, 1 flour tortilla, 1/4 of the grated cheese, half of the mushroom mixture, another 1/4 of the cheese on top.  Close with another tortilla, press down and cook until browned on one side.  Carefully flip over and cook on the other side.  Repeat the process for the second quesadilla and serve with guacamole and hot sauce or salsa.  Ole!

NOTE: If you're watching those calories, you can skip the pan frying and assemble the quesadilla, placing it into the microwave for about a minute or so to melt the cheese.

Panko Pork with Apricot Blueberry Sauce

Sometimes it's just too hot to grill.  With the temperatures reaching into the triple digits this week, why not bring the party indoors, crank on the air conditioner or fans and make this panko pork.  Or you can choose to have what we had for our anniversary dinner last evening.

Earlier in the day we went to the show to see "To Rome with Love".   If you've ever been to Roma, I highly recommend it, just keep in mind it's a Woody Allen movie which, to me, means a little quirky.   As we walked out of the theater, it was as if we were walking into an oven!  A few years ago I made a rule,  "If the temp reaches 100, we must have ice cream for dinner, no cooking, no grilling, etc.  We enforced that wise rule!  (This rule does not apply to Phoenix where you'd be eating ice cream from May thru October)

The temperature from our car read 99, but since it was our anniversary we could justify that missing degree, right?  So, we proceeded to the dinner place, 31 flavors, and packaged up 3 scoops each.   Blueberry cheesecake, Mississippi mud, and Reese's peanut butter cup!  I was in heaven where I know the streets must be paved in chocolate and ice cream!

What does this have to do with panko pork?  Absolutely nothing!  But, it's a great entree if you don't feel like having ice cream!

For the sauce:

3 Tbsp apricot preserves

1 Tbsp balsamic vinegar

1/2 cup blueberries

1 Tbsp cilantro, chopped

Bring all the above to a boil, reduce heat and simmer until it thickens and reduces.  Set aside.

For the pork: 

4 thin boneless chops

salt and pepper

drizzle of  olive oil

about 1/2 cup panko bread crumbs

Prepare the moistened chops sprinkling with salt and pepper, then dip into the bread crumbs.  Lay the chops on a baking sheet, drizzle with a bit of olive oil and bake at 375 for about 20 minutes or until done.

Reheat the sauce, plate the pork and pour sauce over the pork.  Very tasty!

NOTE:  If you don't want to turn on the oven you can put the pork chops in a skillet to cook.

Apricot Ginger Salad Dressing

As promised, here's the apricot ginger homemade salad dressing that was mentioned in the previous post.  How did I not know how easy and inexpensive making my own salad dressing could be?  ALL these years, and they are many, I've been searching for the tastiest, healthiest drizzle for my salads.  I had it all along.  "There is no place like home"!

Instead of bottled dressings and marinades, which can be quite costly and filled with names you can't pronounce, try this recipe.  You WILL like it!  Most of the ingredients are probably already in your frig and pantry.  If not, use your imagination and taste buds to improvise.  Instead of apricot, try strawberry.

Apricot Ginger Salad Dressing or Marinade

1/2 cup apricot spreadable fruit or jam

3 Tbsp balsamic vinegar (I used pomegranate flavor)

1 1/2 Tbsp honey

1/2 Tbsp spicy brown mustard

1/2 tsp garlic powder

3 Tbsp canola or olive oil

1/2 cup apricot nectar (Usually in the juice or Mexican section)

1 Tbsp zested fresh ginger

salt and pepper to taste (if needed)

Put all the ingredients into a large measuring cup and whisk.  Then put into a nice jar and refrigerate until time to use.  This makes 8 fl oz and is enough for many salads.

Quinoa Cup Cake

No, this is not a recipe for a sweet cupcake with quinoa as the main ingredient, although I will be making some muffins with quinoa in the future.  Hubby put in a recent request for some "meatless" dinners!  All I can say is, "be careful what you wish for"!    As he arrived home last night I was throwing stuff in a bowl, scary!  He knows after almost 40 years of being together to "trust me"!    And he did, and he was pleasantly surprised or at least, he should win the best actor award!

This post is not about that dinner (in the future) but the following day for my brunch.  I use that word loosely...  Instead of a savory quinoa I wanted to try a sweet concoction.  Here it goes...

Ingredients

1/2 cup pre-cooked quinoa

1 tsp agave sweetener

1/4 cup pre-cooked applesauce  (I make a batch once in a while to go with yogurt or oatmeal.  1-2 apples, peeled and sliced, a little water, cinnamon and stevia packet.  Boil and simmer for a while...done.)

2 tsp vanilla Greek yogurt

a sprinkle of cinnamon

 a drizzle of agave for garnish

Mix the quinoa and agave together so it's sticky.  Place in a mold or 1/2 cup container, press down and flip over carefully on a serving plate to remove.  Presentation is everything!  Garnish with apples, yogurt, cinnamon and a drizzle of agave.  What satisfying, tasty treat, seriously!  This is one serving but can easily be doubled.